Description
Enjoy turkey with a twist this holiday season.
Ingredients
Scale
- 1 pkg (340 g) Catelli Gluten Free Penne
- 1 lb (500 g) lean ground turkey
- 1 each onion, celery stalk and carrot, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 mL) Italian seasoning herb blend
- 1/2 tsp (2 mL) each salt and pepper (approx.)
- 1 can (796 mL) crushed tomatoes
- 1/2 cup (125 mL) white wine or sodium reduced chicken broth (I used vegetable broth)
- Chopped fresh parsley and grated Parmesan cheese (optional)
Instructions
- Brown turkey with onion, celery, carrot, garlic, Italian seasoning, salt and pepper in a large, nonstick skillet set over medium heat.
- Stir in the tomatoes and wine (or broth). Simmer, partially covered and stirring occasionally, for 45 minutes. Adjust seasonings to taste.
- Meanwhile, cook penne according to package directions. Spoon sauce over the penne. Garnish with parsley and serve with Parmesan cheese (if desired).
Notes
Tips
- This recipe makes enough sauce for 6 portions. Leftover sauce can be reserved, tightly covered, in the refrigerator for up to 3 days.
- For a more traditional Bolognese, add 1/2 cup (125 mL) milk to the sauce along with the tomatoes and wine. Replace the turkey with lean ground beef, veal or pork.
- Per serving (about 1 1/2 cups/375 mL penne and 1 cup/250 mL sauce): 514 calories, 9 g fat, 2 g saturated fat, 67 mg cholesterol, 478 mg sodium, 81 g carbohydrates, 6 g fibre, 2 g sugars, 25 g protein. Excellent source of iron.
- Cook Time: 60
Nutrition
- Serving Size: 4